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In the Colombian tropic, it is necessary to establish feeding strategies that increase productivity and reduce costs. This research aimed to evaluate the effect of totumo, mango, and wild guava silage on in vitro digestibility, degradability, and productive parameters in dual-purpose cows. This study was carried out on a farm located in the municipality of Puerto Boyacá. Thirty-two Gyr x Holstein cows (Body weight = 460 ± 35 kg) in early lactation were enrolled and distributed in four groups of eight individuals: T1: control group: no silage; T2: Wild guava silage; T3: Totumo silage and T4: Mango silage. All the cows remained in a rotational grazing system with Brachiaria decumbens, water, and a salt-based mineral supplement ad libitum. There were no differences (p>0,05) in the daily milk production. However, protein levels in milk were higher (p<0,05) in the T2 and T4 treatments. NUL was more elevated in T2 and lower in T4. Silage consumption was higher (p<0,05) in T4, and the body condition score was higher for T2 and T4. For the degradability and digestibility parameters in vitro, treatments T2, T3, and T4 obtained the highest values. Fruits silage supplementation on dual-purpose cows with silage fruits can increase milk protein levels and body condition score. Those silages have a high rate of degradation and in vitro digestibility, representing a feeding alternative for ruminants. [ABSTRACT FROM AUTHOR]

To study the toxicity of cadmium (Cd) present in chocolate products, it is necessary to know its total concentration and determine the amount of Cd that is bioaccessible in the human body. This work focused on evaluating the Cd bioaccessibility in chocolate formulations with concentrations of different components by gastrointestinal digestion in vitro. This digestion was carried out through an automatic titrator with temperature control and pH control and monitoring using dilute acid and alkaline solutions. Bioaccessibility differences were correlated with the main components (cocoa, milk, sugar, and total Cd content in cocoa) and, finally, a chocolate formulation was proposed that had the lowest Cd bioaccessibility value. The results were expressed using a mathematical model, with predictions of 94 % and model validation errors less than 9 %. Cd bioaccessibility values in the chocolate formulations were obtained between 7 and 32 %, approximately, where the lowest values corresponded to dark chocolate formulations (cocoa:sugar ratio 7:2). It was concluded that the cocoa and sugar content in the formulation decrease the Cd bioaccessibility values, while the milk content and the total Cd concentration in cocoa increase the bioaccessibility values. [ABSTRACT FROM AUTHOR]

Copyright of Retos: Nuevas Perspectivas de Educación Física, Deporte y Recreación is the property of Federacion Espanola de Asociaciones de Docentes de Educacion Fisica and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Ornitologia Colombiana is the property of Asociacion Colombiana de Ornitologia and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

En las ovejas de pelo existe muy poca información respecto a las características de la producción y calidad de la leche a lo largo de la lactancia, pese a sus implicaciones tanto en la sobrevivencia y mantenimiento de los corderos, como en la alimentación humana. Con el propósito de caracterizar la curva de lactancia y la calidad de la leche en ovejas Santa Cruz, se utilizaron 18 ovejas multíparas que parieron en un lapso de cuatro días. La producción láctea se registró cada 72 h en el periodo comprendido de 6 a 60 días postparto (dpp), mientras que la calidad de la leche se determinó una vez por semana de una muestra de la producción total del día. La producción de leche 6 dpp fue de 1.95 L, alcanzando un máximo de 2.31 L, 12 dpp y disminuyendo hasta 1.01, a los 57 dpp. El porcentaje de sólidos totales fue 18 %, incrementando hasta 20.5 % en la octava semana. El porcentaje de grasa durante la segunda semana fue 8 % incrementándose hasta 9.8 % al final del periodo evaluado, mientras que los porcentajes de proteína y lactosa se mantuvieron relativamente uniformes durante todo el periodo experimental en niveles entre 4.86 y 5.18 % para proteína, y 4.68 a 4.74 % para lactosa. Se concluye que la producción de leche en ovejas Santa Cruz, alcanza su máximo alrededor de la segunda semana de lactancia, disminuyendo a partir de ese momento de manera constante y paulatina, incrementando los porcentajes de sólidos totales y grasa a través del tiempo, mientras que los de proteína y lactosa se mantienen constantes. [ABSTRACT FROM AUTHOR]

Copyright of Informacion Tecnica Economica Agraria is the property of Asociacion Interprofesional para el Desarrollo Agrario (AIDA) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Politica y Sociedad is the property of Universidad Complutense de Madrid and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Background and objective. During the past 20 years, adipose tissue has been universally recognized as more than just an energy deposit and it is now known that fat is a tissue that has endocrine, paracrine and autocrine functions, capable of synthesizing and secreting several signaling cytokines called adipokines, in addition to hormones, pro hormones, enzymes and genetic material. This article aims to analyze molecular biology, microanatomy, intercellular communication and the regenerative potential of adipose tissue, presenting the author's experience in the use of fat to treat lesions caused by burns in various phases, depths and anatomical regions. Methods. Study conducted in several patients who suffered thermal, electrical and chemical burns, both acute and late, treated in a Burn Treatment Unit. Topical application and fat injection techniques are addressed, depending on the types of burns or sequelae. Results. The results obtained with this technique in several cases of short- and long-term burns are presented, demonstrating the effectiveness of this new modality of treatment. Conclusions. Preservation of the metabolic activity of the aspirated adipose tissue is very important to achieve the expected regenerative result. [ABSTRACT FROM AUTHOR]

Background: Scientific evidence exists on the detection and recognition of the 'fatty taste' as one of the tastes sensed by taste buds, and around the sensory properties of fats in foods as related to nutrition and public health. Objective: Present research advances in the quality of the fatty flavor and current strategies to achieve compliance with the recommendations for lipid consumption. Results: There is physiological basis for affirming that the fatty taste constitutes one of the basic tastes, in which its possible receptors and polymorphisms are identified. Taste sensitivity to fatty acids is affected by the consumption of lipids. Dietary fat consumption can be reduced by changing cooking methods and in the food industry by using fat replacers. Conclusion: The fatty taste could be modulated by genetic and environmental factors. Genetic variants exist in taste receptors and their sensitivity depends on dietary fat consumption. Fat replacers are an alternative to help reduce dietary intake. [ABSTRACT FROM AUTHOR]

Antecedentes: la exigencia de los consumidores ha influido en el desarrollo de las técnicas de almacenamiento y conservación de los productos cárnicos. En el pescado se usan diferentes métodos de empacado y marinado para aumentar la vida útil, sin embargo, existe la posibilidad de que estos procesos alteren la composición nutricional del producto final. Objetivo: determinar la composición nutricional de filetes de trucha arcoíris (Oncorhynchus mykiss) marinados y empacados al vacío. Métodos: 12 filetes obtenidos de la iniciativa Truchioriente del programa ReaCTIvate Santander, fueron distribuidos aleatoriamente en los siguientes 4 tratamientos con 3 repeticiones: tratamiento control filetes sin marinar y sin empacar al vacío (SM), filetes sin marinar empacados al vacío (SMV), filetes marinados con finas hierbas empacado al vacío (FHV), marinados con ajo y sal empacado al vacío (ASV). El marinado se realizó en 100 ml de agua estéril con 5 gr de cada hierba seca, y 14 gr de sal y ajo en partes iguales para FHV y ASV respectivamente. Los filetes fueron sumergidos en las soluciones por 1 hora y mantenidos a 4°C por 14 días, posteriormente se realizó análisis bromatológico (humedad (H), ceniza (C), grasa (G), proteína(P), carbohidratos (Ch), vitamina D (VD), grasa saturada (GS), sodio (S)). Resultados: la humedad en SMV y SM eran menores (66,98 y 66,83) que en FHV y ASV (72,14 y 71,16), la proteína fue 20,51; 20,81; 19,33; 20,31 para SMV; SM; ASV y FHV respectivamente, con relación a la VD se encontró en rango de 6,53 a 10,14, siendo menor el ASV y FHV el mayor valor. Los filetes marinados y empacados contenían menos cantidad de G y GS, pero por el contrario mayor cantidad de S, a diferencia de los tratamientos SMV y SM. Conclusiones: el empacado y el marinado pueden alterar la composición nutricional de los filetes de trucha arcoíris, es necesario realizar más réplicas de cada tratamiento para hacer un análisis estadístico. [ABSTRACT FROM AUTHOR]

Copyright of Revista de Toxicología is the property of Asociacion Espanola de Toxicologia and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

It is accepted that there are five basic tastes: sweet, sour, salty, umami and bitter. In the case of fats, most of their sensory properties are attributable to triglycerides, as they contribute to the desirable characteristics of mouthfeel. Fats and oils are part of a select group of foods necessary for our health. The term oleogustus derives from the Latin oleo, which is a lexical root for oils or fats, and gustus, which refers to taste. Evidences suggest that CD36 is the main receptor of fatty taste. Stimulation of isolated human taste cells with a high concentration of fatty acids results in a high intracellular calcium response. In the food industry, fat taste signaling can have implications for the development of food products, appetite management, and digestion and taste disorders and for dietary recommendations. [ABSTRACT FROM AUTHOR]

Objective: To analyze the level of proinflammatory cytokines in osteoarthritis knee joint fat pad in relation to the subcutaneous fat of the thigh. Material and methods: We performed a study of fat of the knee joint adipose affected of osteoarthritis and subcutaneous fat of the thigh of the same side to the greater distance of the joint in six patients with severe gonarthrosis, with a mean age of 68 years (range: 55-81 years). From the fat samples the progenitor mesenchymal cells were obtained. The supernatants of mesenchymal cells obtained to analyze inflammatory factors (IL-1b, IL6, IL9, IL1ra, IL12, IL13, IL15) and angiogenic (VEGF, PDGF bb) and immunomodulatory cytokines (IP-10 and INF-γ) means of two samples. Results: Quantitative analysis revealed a significant (p < 0.05) decrease in IL-1b, IL6, IL8, IL9, IL1ra, IL12, IL13 and increase of IL15 in Hoffa fat pad versus subcutaneous adipose tissue. Likewise, the analysis of angiogenic factors such as VEGF and PDGF, as well as factors IP-10 and INF-γ presented a significant decrease (p < 0.05) in Hoffa fat pad versus subcutaneous adipose tissue. Discussion: Mesenchymal cells from the adipose tissue of the severe osteoarthritic knee show a significant decrease in inflammatory cytokines even in the chronic state and a significant decrease in angiogenic factors and immunomodulatory cytokines (IP10 and INF). [ABSTRACT FROM AUTHOR]

Copyright of Boletín Científico Centro de Museos de Historia Natural is the property of Universidad de Caldas and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista CienciaUAT is the property of Universidad Autonoma de Tamaulipas and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The nutritional guidelines incorporate dairy products as part of a balanced and healthy diet. In almost all guidelines it is announced that dairy products have to preferably be consumed as non or low-fat version. The reason behind this recommendation is the intake of saturated fatty acids (SFA). Recently, it has been suggested that building nutritional recommendations according to the nutrient food content, leads to a limiting interpretation of the functions and properties of the consumed food. Lately, the research focus has been shifted towards the study of the food matrix, which allows assessing health effects considering all the components contained in the foods, and their impact in human health. Dairy products are the perfect example to highlight the importance of the food matrix as a determinant of the effects of nutrients on health. The potentially harmful effects of SFA on cardiometabolic health seem to be different when they are consumed within nutrient-rich foods such as yogurt, cheese or other dairy products. Epidemiological studies with large population cohorts and long term follow-up show that consumption of dairy products, especially yogurt, is not associated with an increased cardiovascular risk. Therefore, there is not enough scientific evidence to preferentially recommend the consumption of non-fat or low-fat dairy products to the general population, instead of its whole-fat version. [ABSTRACT FROM AUTHOR]

The pork consumer demands a quality product with a lower fat content, requiring the nutritionist to look for new alternatives in the feeding of pigs. The objective of this study was to evaluate the effect of dietary betaine. The performance and dressing proportion were evaluated, a total of 30 finishing barrows (Landrace x Yorkshire) were fed a control diet or with the experimental diet added with 0.1% betaine for 29 days. The average daily feed intake (CDPA) was similar in both groups (P>0.05). The average daily weight gain (GDP), feed conversion (CA) and dressing proportion (RC) in betaine group was significantly higher (p<0.05) compared to the non-supplemented diet. Backfat thickness (EGD) was lower in the experimental group (p<0.05). The dietary betaine inclusion of 0.1% in barrows improves daily weight gain, feed conversion and reduces carcass fat content. [ABSTRACT FROM AUTHOR]

For the last 30 years food safety criteria and parameters of food products have been improved. Maximum safety level has been reached in the European Union. Furthermore, since 2006 in European countries the stage is being set for stabilizing similar processes for getting of certain objectives in the improvement of food and beverages nutrition profiles (specifically of sugar, fats and salt). In this sense, Spain is one of the countries that has advanced the most and culminated in an agreement between the Spanish Agency for Consumer Affairs, Food Safety and Nutrition (Aecosan) and the Spanish Food and Drink Industry Federation (FIAB) for the improvement in the food and beverages composition as a priority objective for 2020. Although since 2010 there have been advances in sugar, saturated fats and salt reduction in certain food and beverages, this situation has been generalized from 2017. [ABSTRACT FROM AUTHOR]

Copyright of Revista Nutrición Clínica y Dietética Hospitalaria is the property of Sociedad Espanola de Dietetica y Ciencias de la Alimentacion and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Bovine leukemia virus (BLV) belongs to the retrovirus family, the virus is characterized by being immunosuppressive. Its infection is systemic and occurs more frequently in dairy cattle. Productive information was obtained from 1021 records of 500 Holstein cows. The animals were distributed in 7 municipalities of the department of Antioquia dedicated to the production of milk. Four productive characteristics were analyzed: milk production (PDN), kilograms of protein per lactation (KGPRO), kilograms of fat per lactation (KGGRA) and somatic cell score (SCS); these characteristics were associated with BLV infection through a generalized linear model. The results indicate that the relationship between the presence or absence of BLV was significant (P <0.05) for milk and fat production, but not for protein production (P=0.1644) and SCS (P=0.0546). The infected cows had a lower milk production per lactation (7.67%), less protein (15.37 kg/ lactation) and more fat (23.67 kg/lactation). No difference was found between SCS between infected and uninfected cows. The negative effect of BLV on infected cattle affects the productive parameters and profitability of dairy farms. [ABSTRACT FROM AUTHOR]

Copyright of @limentech: Ciencia y Tecnología Alimentaria is the property of Journal @limentech, University of Pamplona and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Archivos Latinoamericanos de Nutrición is the property of Sociedad Latinoamericana de Nutricion and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The current lifestyles have led humanity to increase the consumption of processed meat products; however, this can bring negative consequences due to the excessive consumption of fat and sodium. 66% of Peruvians eat fast food, which consists mostly of processed meats, bread and potato chips, which raises fat and sodium levels above daily suggested consumption values. Therefore, this project aims to produce a frankfurter type sausage with values of fat and sodium below the traditional values, preserving its organoleptic characteristics. This objective was achieved through controlled preparations and their respective quality control tests. The level of fat was reduced from 15% to 11%, and the sodium content was decreased by 30% by performing the analysis using different methodologies. [ABSTRACT FROM AUTHOR]

Copyright of Lámpsakos is the property of Fundacion Universitaria Luis Amigo, Facultad de Ingenierias and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Bovine milk is one of the main foods for mammals and, specifically, for humans; therefore, its quality should be optimal and should comply with all safety and nutritional aspects. The objective of this review was to collect updated scientific information on the importance of the presence of flavonoids in bovine milk, regarding their nutritional value and the benefits of these metabolites for the milk and its consumers. Milk decomposition is due to the effect of light, temperature and time on the fat and protein present in it, as well as to lactic fermentation by bacteria. Thus, the control of these three factors or one of them contributes to extend the useful life of milk and other dairy products. Thus, by seeking to delay the rancidification of milk and its by-products, it has been proposed that forage containing antioxidants such as flavonoids should be included in the diet of female cattle, as these, being bioavailable in cattle, also actively appear in the milk in concentrations equivalent to plasma. Additionally, the presence of flavonoids in bovine milk can provide a source of natural antioxidants for the consumer, which is beneficial for the prevention of some pathological processes mediated by free radicals. [ABSTRACT FROM AUTHOR]

The aim of this work was the development of a fiber mixture using orange peel, pea and cassava starch to replace 50% fat in sausages. Bitter citric flavors were removed from the peels; the pea fiber was obtained and was mixed with starch to get 18 combinations. The water retention capacity and rheometric parameters (elastic and viscous modulus) were evaluated for the mixtures of fibers, rheometric parameters for the meat dough and sensory and profile texture analysis for the sausages. Combinations of (1.0g orange, 1.0g pea starch and 0.25g) (1.0g orange, 1.5g and 0.1g pea starch), (1.38g orange, peas and 1.25g 0.13g starch), when being included in the formulation exhibited similar behavior pattern for the sensory level (hardness, cohesiveness and chewiness) and texture. Based on the results it is concluded that these combinations can be used to replace fat in the product studied. [ABSTRACT FROM AUTHOR]

The types of oils used in cooking are important because saturated fats are associated with a risk of heart diseases. Monounsaturated and polyunsaturated fats (Omega 3 and Omega 6) decrease bad cholesterol levels and help to reduce such risk. Canola oil has a beneficial fat profile, high smoke point, light texture, and neutral taste. This makes it a perfect ingredient for culinary uses. FDA¹ authorized a qualified statement for this oil for its ability to reduce the risk of cardiovascular disease, if used instead of saturated fat. Studies over the past 25 years about the effects of canola oil in the body, proved that it helps to reduce the risk of cardiovascular diseases and recommend taking 1.5 tablespoons of olive oil a day. [ABSTRACT FROM AUTHOR]

El contenido del factor de crecimiento insulínico tipo 1 (IGF- 1) en leche bovina se desconoce y los niveles altos podrían incrementar el riesgo para la salud de los adultos que ingieren leche. El objetivo de este estudio fue determinar el nivel de IGF-1 en leche comercializada en Durango, México, y su relación con el contenido de grasa, mediante cromatografía líquida, con una trampa de iones que actúa como detector de masas. Durante 18 meses se analizaron seis lotes elegidos al azar de leche entera, semi-descremada y descremada de tres marcas, en tres ocasiones. Cada muestra fue pre tratada con membranas que restringen el peso molecular, digerida con tripsina, y se sometió a cromatografía líquida de alta resolución acoplada a espectrometría de masas. Hubo una diferencia significativa en la concentración media de IGF-1 entre las marcas y los tipos de leche analizados (Ji cuadrada = 34.66; p⩽0.005). El análisis de correlación reveló una asociación exponencial positiva entre la concentración de IGF-1 y el contenido de grasa de la leche, con coeficientes de determinación de 0.950 para la marca 1, 0.974 para la marca 2 y 0.984 para la leche libre de hormona de crecimiento bovino recombinada. Por lo que sabemos, este es el primer estudio que documenta una asociación entre los niveles de IGF-1 y el contenido de grasa en la leche. La decisión de consumir una marca con o sin grasa depende del sabor de la leche y los requerimientos de IGF-1. [ABSTRACT FROM AUTHOR]

Lubricating greases are considered as colloidal dispersions of a thickener in a lubricating fluid. The vegetable oils are widely used in many formulations of greases. In this paper were determined the physicochemical and tribological properties of graphite grease based on Jatropha curcas L vegetable oil and lithium soap (JC1G5). Alpha tocofherol acetate and graphite were used as antioxidant and extreme pressure additives respectively. The grease JC1G5 showed a black color, a dropping point of 140 °C, appropriate magnitude of copper corrosion and consistency NLGI Grade 1. Lubrication performance of the grease JC1G5 was tested using the 4-ball wear tester and timken tribometer tester. Results indicate that the grease JC1G5 has tribological properties comparable to that of mineral oil base lithium grease. [ABSTRACT FROM AUTHOR]

Copyright of Revista Cientifica de la Facultade de Veterinaria is the property of Universidad del Zulia, Facultad de Ciencias Veterinarias and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Some production and quality characteristics of milk are related to kappa casein (κ-CN), prolactin (PRL) and bovine growth hormone (bGH) gene polymorphisms, which have been widely studied and applied. In particular, the Colombian cattle industry has been substantially qualified, through the use of these strategies to identify the allelic variants related and implementation of breeding programs assisted by molecular markers. In order to verify the association of SNPs of these genes with some production traits and milk quality in herds of Antioquia, 4.453 lactations of 1.631 cows from 69 dairy herds in different municipalities of Antioquia was evaluated. The analysis included features such as milk production adjusted (PA), the protein (PRO) and fat (GRA) percentage, somatic cell score (SCS) and the effect of markers of the genotypes mentioned above. The results confirm the association of these markers with the evaluated characteristics, and suggest a significant effect of κ-CN genotype on protein content (BB> AB> AA) (p <0.0001), bGH on the percentage of fat (- / -> + / -> + / +) (p <0.0001) and PRL on milk production (BB> AB> AA) (p=0.0066). [ABSTRACT FROM AUTHOR]

Adult and elderly must improve their physical well-being to avoid illness caused by aging. The age is directly related with increasing of body fat and body weight but inversely related with body height. This study shows previous anthropometric characteristics of educational program of Pilates and Aerobic. 205 women from Novi Sad (Serbia) aged between 40 and 76 years participated voluntarily. The results obtained indicate that age is related with body weight, body fat, BMI and body height (p<0.01). In addition, women with BMI over 25 kgxm2 have higher values in anthropometric measures, body fat and body height (p<0.01). Finally, as age is increasing (intervals 10 years) the body height decreases and body fat increases (p<0.05). [ABSTRACT FROM AUTHOR]

Copyright of Archivos Latinoamericanos de Nutrición is the property of Sociedad Latinoamericana de Nutricion and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista Veterinaria is the property of Universidad Nacional del Nordeste and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista CienciaUAT is the property of Universidad Autonoma de Tamaulipas and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Trans fatty acids (TFA) are stable to oxidative rancidity which allows them to have a long shelf-life: also they have an intermediate melting point between saturated and unsaturated fats. For these reasons they have been widely used by the food industry. However, in recent years a large number of epidemiological and clinical evidence has indicated that trans fats are a significant risk factor to suffer a cardiovascular event and appear to be involved in the process of inflammation, diabetes and cancer. The increase of 2% of the daily energy by TFA is associated with a 23% increase cardiovascular risk. Therefore, international organizations like WHO and PAHO recommend virtually eliminate them or make their consumption as low as possible, less than 1%. Considering this recommendation and the risk involved in its consumption, some countries in Europe and America have legislated to achieve a gradual reduction of these fats. Denmark is a country that has shown a reduced prevalence of cardiovascular disease by reducing sources of trans fats in the diet. Despite the evidence of their impact on health in many countries still do not take any action and significant amounts of TFA remain in their foods and therefore in the diet of its population. [ABSTRACT FROM AUTHOR]

Though adipose tissue grafts have been used for decades in last century, the technique has been considered as slightly usefull provided that the graft was tending to reabsorption. It was Coleman who introduced a system of atraumatic harvesting-processing-infiltration that increased the percentage of survival of the graft obtaining positive similar results in its application all over the world. Nonetheless, publication of unlike results in the literature regarding survival of the graft with different percentages of reabsorption and the discovery of stem cells in the adipose tissue, have led to the accomplishment of numerous research works directed to understanding the biology of the fat graft, the role of the stem cells in this process and the influence that the different steps for transplantation have on the cellular viability. We present a review of the scientific literature about the theme to bring together the available information about these controversies. [ABSTRACT FROM AUTHOR]

Se realizaron dos estudios para evaluar el efecto de la grasa dietética, la L-carnitina, y la niacina en la producción y composición de la leche en vacas lecheras en lactación media. Se usaron ocho vacas lecheras multíparas en lactación. Los estudios se llevaron a cabo con arreglo factorial 2x2 en un diseño de cuadrado latino 4x4. Los tratamientos del estudio con grasa L-carnitina (GLC) fueron: 1) sin grasa (SG) y sin carnitina, 2) sin grasa y 0.045 % carnitina, 3) 3.6 % grasa y sin carnitina, y 4) 3.6 % grasa y 0.045 % carnitina. En el estudio con L-carnitina-niacina (LCN), las raciones contenían grasa dietética 3.6 %) se usaron en todos los tratamientos y estos fueron: 1) sin carnitina y sin niacina, 2) sin carnitina y 0.045 % niacina, 3) 0.045 % carnitina y sin niacina, y 4) 0.045 % carnitina y 0.045 % niacina. En el estudio con GLC, la grasa dietética incrementó la producción de leche (P < 0.05) y tuvo tendencia a incrementar el contenido de NNP de la leche (P = 0.10) y mejoró la eficiencia de la producción de leche (producción de leche/consumo de materia de seca, P < 0.01). Por el contrario, la grasa de la leche, la proteína de la leche, la proteína verdadera y el nitrógeno de caseína (P < 0.05) se redujeron por la grasa dietética. La L-carnitina redujo la producción de leche (P < 0.05) y el rendimiento de caseina en el estudio con GLC. En relación con la producción de leche; la producción de proteína tuvo tendencia a disminuir (P = 0.08) por la L-carnitina. Solo los sólidos no grasos por la interacción (P < 0.01) entre la grasa dietética y la L-carnitina. La producción de leche y la eficiencia de la producción de leche también tendió a ser menor (P= 0.12 y P = 0.07) con la L-carnitina en el estudio con LCN. La niacina no tuvo impacto positivo en la producción y composición de la leche, excepto para la proporción de N de caseína y N total. La proporción de N de caseína y N total tuvo tendencia a ser alta (P = 12) con la L-carnitina y la niacina por separado. Se puede concluir que la grasa dietética puede incrementar la producción de leche y disminuir la grasa y la proteína de la leche. También la suplementación con L-carnitina puede disminuir la producción de leche y la suplementación con niacina no influyó en la producción, composición y otros indicadores de la leche de en las vacas en lactación media alimentadas con una dieta que tiene 60 % de concentrado y 40 % de heno de alfalfa. [ABSTRACT FROM AUTHOR]

Twenty-six dairy farms having an area between 93,5 ha and 112,1 ha, and a herd ranging from 109 to 126 cows were sampled to evaluate feeding efficiency based on variations in calving compaction levels at the beginning of the highest grass growing season. These farms are affiliated to six livestock production centers from Camagüey and Jimaguayú and located at 21,5° N and 71,2° W, 93 m above sea level. Soils are classified as types 2 and 3 within the agroproductive category. Climate is humid tropical complementary to inland plains. The mean annual rainfall is 1095 mm with 67 % of rains between April and October. The dairy farms calving percentages from April to August were registered according to three patterns: PI = 43 - 56 %, PII = 58 - 68 %, PIII = 70 - 82 %. Performance of feeding efficiency indicators was better (p<0,05) for PIII with a higher calving compaction level showing values of 0,48 milk/forage tons and 0,44 milk tons/food tons/cow compared to values for PI and PII. In addition, fat + protein production also reached higher values for PIII (p<0,05), i.e., 94 kg/cow/and 106 kg/ha. Findings support that feeding process is more efficient when calving compaction levels are higher and pastures and forage nutritional utilization is also higher. [ABSTRACT FROM AUTHOR]

Copyright of Archivos de Medicina Veterinaria is the property of Universidad Austral de Chile, Facultad de Ciencias Veterinarias and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Para determinar los factores no genéticos que afectan la productividad de los búfalos de río se utilizaron las observaciones (264 a 335) de 4 rebaños, localizados en dos municipios de la provincia Granma entre los años 1997 al 2005. Los datos se procesaron mediante GLM (General Linear Model) del SAS, a través de 4 modelos lineales de efectos fijos en los que se incluyeron: 4 rebaños, 9 años de parto, 2 épocas de parto (en estación [julio-octubre] y fuera de estación [noviembre-junio]) y como variable concomitante la edad al primer parto (lineal, cuadrática y cúbica). Los rasgos evaluados fueron: leche total (kg), leche diaria (kg/d), duración de la lactancia (días), producciones parciales de leche (kg) a 100 y 200 días, persistencia de la leche (%), grasa promedio (%), leche total ajustada a grasa (kg) y persistencia de la grasa (%). Se obtuvieron medias generales de: 628 kg, 3.6 kg/d, 181 días, 407 kg, 600 kg, 36 %, 7.0%, 610 kg y 44%, respectivamente. El modelo con mayor coeficiente de determinación (R2) consideró los efectos: rebaño, año de parto, época de parto actual y el ajuste por regresión cúbica en la edad al primer parto. Los indicadores generales obtenidos en los rebaños bubalinos de la provincia Granma estuvieron por debajo de lo informado para el país por MINAG, los principales factores no genéticos que afectaron el comportamiento productivo fueron el año de parto (52.2 %)y el rebaño (25.8 %), el resto (época de parto y la edad al primer parto lineal, cuadrática y cúbica) oscilaron entre 6.9 % y 3.8 %. [ABSTRACT FROM AUTHOR]

The harvest of adipose tissue will be a promising labor marketing for plastic surgeons, since tissue banks will certainly choose fat as the easiest way to obtain a high-yield source of stem cells, as this type of tissue can produce al least five times more colony-forming units (CFUs) than bone marrow extracts. The aim of this study is to show what can be expected from fat tissues as an origin of adult stromal vascular fraction (SVF) cells, and to evaluate the best areas to be elected as donor sites within the human body, all obtained by liposuction. The routine to obtain SVF cells by collagenase digestion of human adipose tissue samples was described. At the time of harvest, these cells displayed a viability of 92+/- 1% based on Trypan Blue exclusion, SVF cells were counted after 48 hours culture in Dulbecco's modified Eagle medium (DMEM) in a Neubauer counting chamber. The average yield of SVF cells was 7,2 +/- 1,3 x 10³ cells per milliliter of liposuctioned tissue. As a conclusion, best strategies to obtain SVF cells are an important challenge nowadays. This study, although preliminary, showed that SVF may be easily obtained From liposuction. Comparison among different donor sites showed a 22% higher yield of SVF cells when fat tissue had been obtained from the trunk regions, when confronted with limbs. [ABSTRACT FROM AUTHOR]

A preliminary study about sensorial quality of meats from Cuban creole pig and their behavior in the elaboration of traditional meat products were evaluated. The animals were fed with palm fruit and sacrificed with 100 kg of weight. Ham, garlic loin, salami and sausage chorizo's type were elaborated. The weight losses were calculated, physic-chemical and sensorial analyses were done. Texture test of chorizo and salamis were also carried out. There was not difference in the meat of both types of animals, neither among females and male and in the infiltrated fat content was not difference. Physic-chemical composition and characteristics of products were similar to the products elaborated by the industry using the traditional pig but they have the biggest content of fat. [ABSTRACT FROM AUTHOR]

Menopause is one of the critical periods of a woman's life during which weight gain and onset or worsening of obesity are favoured. It is at this period when obesity prevalence is the highest. There are several causes for this disorder, ones clearly related with hypo-oestrogenism and others depend on age favouring increased food intake and decreased energy waste. This weight gain is related to adverse health effects that get worse due to changes in fat distribution observed during menopause. The increase in visceral fat favours the development of insulin resistance and its clinical consequences such as carbohydrate metabolism impairments and type 2 diabetes, arterial hypertension, and dyslipidaemia, leading to increased cardiovascular risk, among other complications. [ABSTRACT FROM AUTHOR]

Copyright of Archivos Latinoamericanos de Nutrición is the property of Sociedad Latinoamericana de Nutricion and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Introduction: There is scientific evidence linking regular breakfast habit with decreased cardiovascular risk by lowering body fat. However, there is uncertainty about whether the type of fat consumed at breakfast influences the lipid profile and so on cardiovascular risk. Objective: To show a perspective after analyzing the published scientific evidence on the effect that the type of fat eaten at breakfast exerts on cardiovascular risk in humans. This type of study is proposed as a tool to suggest guidelines and recommendations on health policy in the field of human nutrition. Method: The review was conducted using the databases of journals published between 2000 and 2014, using specific inclusion criteria (human studies). Result: The bibliographical evidences say that at different stages of human life, individuals who regularly eat breakfast have a lower body fat content. The results also show that regular consumption of breakfast with unsaturated fats is associated with a healthier cardiovascular profile, and that this healthy habit can override some of the effects of excess adiposity in total cholesterol and LDLc. Conclusion: Regular breakfast consumption of unsaturated fats (poly and monounsaturated) improves the lipid profile, reducing cardiovascular risk, so these poly and monounsaturated fats should be recommended as part of the usual breakfast of a healthy diet. [ABSTRACT FROM AUTHOR]